Low Fat Lamb And Kimchi Dumplings

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 cup finely chopped shiitake mushroom caps
• 1/4 cup finely chopped green onion
• 1/2 cup finely chopped cabbage kimchi
• 1 teaspoon cornstarch
• 1 teaspoon minced peeled fresh ginger
• 2 teaspoons mirin (sweet rice )
• 2 teaspoons low sodium soy sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon dark sesame oil
• 4 ounces ground lamb
• 24 gyoza skins
• 1 teaspoon cornstarch
• 1 tablespoon minced green onion
• 3 tablespoons low sodium soy sauce
• 1 1/2 tablespoons mirin (sweet rice )
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame seeds, toasted
• 1/2 teaspoon dark sesame oil

Recipe

• 1 to prepare dumplings, combine first 10 ingredients. working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons lamb mixture into center of each skin. moisten edges of skin with water. fold in half, pinching edges together to seal. place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).
• 2 arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. steam dumplings, covered, for 10 minutes. remove dumplings from steamer; keep warm. repeat procedure with remaining dumplings.
• 3 to prepare sauce, combine 1 tablespoon onions and remaining ingredients. serve sauce with dumplings.